We heard you love coconut cake. Like, really love it. So just for you, Cook’s Country test cook Amanda Luchtel developed a Coconut Snack Cake that showcases the main ingredient three ways.
Love Coconut? This Snack Cake Is Packed with It
By combining coconut in its many forms, we achieved a result that was sweet and tropical but also perfectly balanced. This delicious cake has a rounded coconut flavor that isn’t so strong that your dessert ends up tasting like hand lotion.
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10 ingredients. 45 minutes. Quick, easy, and fresh weeknight recipes.
Not only does this Southern favorite pack the flavor of a showstopping dessert, but its simple stir-together technique is set to earn its place as your family’s favorite weekday after-school snack, taking only a smidge over an hour to come together before cooling.
The perfectly balanced coconut flavor comes about thanks to the right combination of sweetened shredded coconut, cream of coconut, and coconut extract. All of these ingredients make a cake that is layered with flavor—not fuss—and hits all the right tropical notes.
Coconut Snack CakeWith three forms of coconut, this everyday cake boasts big flavor that will keep you coming back to snack.
Oh, and that shredded coconut? It’s also toasted and then sprinkled generously in a layer on top of the creamy, tangy cream cheese frosting (which is also spiked with coconut extract). So really, that’s four different coconut flavors.
Whether you’re nuts for coconuts or not, this easy and deliciously tropical cake is sure to be a staple in your kitchen, whether for the back-to-school rush or just something delightful to snack on after a long day.